|Place of origin||Italy|
|Region or state||Turin, Piedmont|
|Main ingredients||Chocolate, hazelnut paste|
|Cookbook: Gianduja Media: Gianduja|
Gianduja or gianduia (Italian: [dʒanˈduːja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British. A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on Gianduia, Turin-based chocolate manufacturer Caffarel invented Gianduiotto in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.
- Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste. Invented by Caffarel in 1852, it is still a trade mark for the company
- Nutella, which was originally called Pasta Gianduja.
- Gianduja (fr.wikibooks)
- Crema gianduia (it.Wikipedia)
- Focus on Gianduia, Part 1.5: Orthography and Pronunciation
- Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- Caffarel History (1852)
- The History of Nutella
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